Fish Casserole

Ingredients

Directions

1. 1

   Mash Potato: In a medium saucepan, add water, unsalted butter, salt, sour cream and stir well. Heat the mixture over medium heat, but do not boil. Turn off the heat. Stir in potato flakes until well combined. Remove from heat and set aside.

2. 2

   Fish: In a small frying pan add vegetable oil and heat over medium heat for 2 minutes. Season the fish with salt & pepper. Once the pan has heated, add the fish and cook for 5 minutes on each side. Let cool slightly and gently flake the fish into chunks. Set aside.

3. 3

   Preheat oven to broil setting.

4. 4

   Sauce: In a medium saucepan, add the butter and let it melt. Then stir in the flour and cook for 1 minute over medium heat. Add garlic and onion and cook for 1 minute. Add the wine and mustard and cook for 2 minutes. Add sour cream and 1 cup of Chihuahua cheese. Mix well until the cheese starts to melt. Add the sweetcorn and peas. Gently fold in the fish. Set aside.

5. 5

   Assembling the dish: Place creamy fish mixture into an 8 x 8 ovenproof dish. Spoon the potato on top and spread evenly. Sprinkle remaining Chihuahua® cheese on top and broil for 3-4 minutes or until golden brown and the cheese has melted. Let cool for 5 minutes. Sprinkle chives on top. Serve and enjoy!